Halloumi or halloumi is a Levantine cheese, best-known in Western Europe as part of Cypriot cuisine. It is made from a mixture of goat’s and sheep milk, although some halloumi can be bought that also contains cow’s milk. It has a high melting point, and so can easily be fried or grilled.
Culinary Training
Neufchatel cheese
Neufchatel cheese is a type of French cheese, named after a village in Northeast France where it is commonly produced. For American consumers, the term “Neufchatel” can be a bit confusing, as American cheese producers use “Neufchatel” to describe a type of low-fat cream cheese which is dramatically different from true French Neufchatel cheese.
Preparing Filet Mignon from a Full Tenderloin
This short video teaches how to prepare top-quality Filet Mignon filets from a full tenderloin.
Easy kitchen hack to separate and save broth
Use this simple hack to save and freeze leftover broth from your pressure cooker or crockpot. Allow broth to cool slightly then pour into a narrow-necked jar. After the jars are emptied, the fat can be broken with a utensil and tossed into the trash.